Torta di zucca

Pumpkin cake
Traditional recipe

This pumpkin cake is a typical Italian sweet, heritage of many regions. It is prepared in many different ways and so I can say that every family has its own recipe. This is a version that I learned to make from my grandmother who lived in Piedmont and then I corrected it with the addition of chestnut honey. My grandmother used normal honey and her cake was definitely sweetest than mine.

- At this point, if you use a food processor, transfer your dough into a bowl.
Whip egg whites until stiff and add to your dough with slow movements from bottom to top.

- Transfer dough into your greased baking pan.
Bake, about 40 minutes.
Control cooking with a toothpick.
In any case, surface will crack and edge will be more dark. Do not worry, it's normal Look at our picture :))

Just before serving

- Let your pumpkin cake cool before overturn it onto a serving plate.

- Sprinkle its surface with powdered sugar.

Note

Tips

- Chestnut honey is bitter but its presence in this cake is essential to decrease the sweet taste of pumpkin.

- Preserve pumpkin cake for two days at room temperature, in your fridge for three days (but remember to bring it at room temperature before serving).

- This cake does not have a soft structure certainly, given its amount of pumpkin flesh. Typical example of Italian cucina povera.

Menu planning

- Serve this pumpkin cake at the end of a fall menu.

- Prepare it for a kid party or a meal, buffet-style.

- I think it is fantastic for Sunday brunch menu too!

- It may be an idea to have breakfast but do not make it frequently. The reason why below!

Healthy eating

- Calories of pumkin cake can be deceiving. You could think it is not a high-calorie sweet but be careful. Sugars fall into the amount suggested by the European Community as you can see in our nutrition facts, but I remind you that WHO has been calling for several months not to exceed 50 grams per person a day =_^